with Golden Rice and Spicy Mayo Drizzle
Make every bite an adventure with this delicious recipe. Crispy falafel patties and chicken breasts are joined by an array of punchy flavours like pickled cabbage and creamy hummus all atop aromatic golden rice scented with golden turmeric. Slide down this rainbow of flavours and textures to find your dinnertime pot of gold! Ingredients: Chicken breast • Falafel (chickpeas, water, canola/sunflower oil, chickpea flour, bread crumbs (enriched flour, dextrose, salt, yeast, soybean oil), potato flakes (potatoes, mono and diglycerides, sodium acid pyrophosphate, citric acid), baking powder, salt, garlic, onion powder, herbs, serrano peppers, dextrose, dextrin, chicory root, powdered cellulose, spices, baking soda) (soy, wheat) • Basmati rice • Baby tomatoes • Hummus (chickpeas (chickpeas, water, salt), soybean oil, tahini (sesame), water, salt, sea salt, concentrated lemon juice, sugar, modified corn starch, garlic, olive oil, canola oil, sunflower oil, garlic powder, spices, natural flavour, xanthan gum, citric acid, phosphoric acid, sodium bisulphate, potassium sorbate, sodium benzoate, calcium disodium EDTA) (sesame) • Spinach • Red cabbage • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Cilantro • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
Allergens
Utensils
Tags
Falafel
150 g
Baby Spinach
56 g
Red Cabbage, shredded
56 g
Basmati Rice
0.75 cup
Red Wine Vinegar
2 tbsp
Spicy Mayo
2 tbsp
Cilantro
7 g
Cumin-Turmeric Spice Blend
4 g
Vegetable Stock Powder
7.5 g
Hummus
4 tbsp
Baby Tomatoes
113 g
Chicken Breasts
2 unit(s)
Butter
1 tbsp
Oil
1 tbsp
Sugar
2 tsp
Salt
0.25 tsp
Pepper
0.063 tsp
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, Cumin-Turmeric Spice Blend and vegetable stock powder. Stir to combine, then reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, to a small pot, add cabbage, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high heat.
- Once simmering, cook for 1-2 min, stirring often, until sugar dissolves.
- Remove from heat. Transfer cabbage, including pickling liquid, to a medium bowl.
- Place pickled cabbage in the fridge to cool.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 12-14 min, until chicken is cooked through.**
- On another unlined baking sheet, toss falafel with 1/2 tbsp (1 tbsp) oil.
- Roast in the middle of the oven for 8-10 min, flipping halfway through, until browned.
- While falafel roasts, halve tomatoes. Season with salt and pepper.
- Roughly chop spinach and cilantro.
- Fluff rice with a fork. Stir in cilantro.
- Drain pickled cabbage.
- Thinly slice chicken.
- Divide rice and spinach between plates.
- Top with cabbage, tomatoes, chicken and falafel.
- Dollop with hummus and drizzle spicy mayo over top.
If you've opted to add chicken breast, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 12-14 min, until chicken is cooked through.**
Thinly slice chicken. Top plates with chicken.
1010
kcal
Calories
43
g
Fat
9
g
Saturated Fat
98
g
Carbohydrate
9
g
Sugar
8
g
Dietary Fiber
55
g
Protein
150
mg
Cholesterol
1610
mg
Sodium
0.4
g
Trans Fat
1250
mg
Potassium
175
mg
Calcium
6.5
mg
Iron
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